Description
Pasta Puttanesca boasts an irresistible flavor and simple prep. With key ingredients like garlic, olives, and anchovies, it’s perfect for a quick dinner.
Ingredients
Scale
- 12 oz spaghetti
- 1 tsp salt
- 5 tablespoons olive oil
- 4 cloves garlic (crushed)
- red pepper flakes (optional)
- 4 canned anchovies (optional)
- 5 oz black olives (halved lengthwise and pitted)
- 2 heaping tablespoons small capers
- 1 (14.5-oz) can diced tomatoes (not drained)
- ½ cup packed fresh parsley (finely chopped)
- cracked black pepper (to taste)
Instructions
- Prepare by gathering all ingredients and using a wide skillet for cooking.
- Boil a large pot of water, generously salt it, and cook the spaghetti until just al-dente. Drain and reserve a cup of the pasta cooking water.
- In a large skillet over medium-low heat, heat the olive oil. Sauté the crushed garlic and red pepper flakes for about 30 seconds until fragrant. Add anchovies and sauté for 30-60 seconds until they break down.
- Stir in olives and capers, cooking for another minute. Add drained diced tomatoes and half of the parsley, stirring for 2 more minutes.
- Cover and simmer the sauce on low heat for 8-10 minutes, seasoning lightly with salt.
- Combine the cooked pasta with the sauce in the skillet. Simmer over medium heat, gradually adding pasta water until glossy and fully coated.
- Serve immediately, garnished with the remaining parsley.
Notes
Choose high-quality, bronze cut spaghetti for better flavor.
Rinse capers if using those packed in salt to reduce saltiness.
Adjust the amount of red pepper flakes based on your spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg